Recipe Cook Time
Blend the soya in a blender to make a smooth, doughy paste.
Add bread, salt, garlic paste, kali mirch, laung and elaichi powder, hara pyaaz, hari mirch and chilli powder.
Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides.
Serve hot garnished with the onion rings and lemon wedges.